4 large eggs 1 c. Nutella

Pre-heat oven to 350° F. Spray an 8″ x 8″ baking pan with cooking spray. Line the pan with a parchment “sling,” so the ends hang over the sides. Lightly spray again. Using the whisk attachment, beat the eggs in your mixer on medium-high speed for 8 minutes. The eggs should be tripled in volume and pale yellow in color. While the eggs are whisking, warm the Nutella in your microwave for 1 minute. Give it a stir and let it cool till warm (but not to room temperature). With the mixer at low speed, slowly pour the warm Nutella into the bowl, mixing just till combined. Use a rubber spatula to scrape the bowl and incorporate any last bits of Nutella into the eggs. Immediately transfer to your prepared pan and bake for 25-30 minutes, or till a cake tester comes out clean. Transfer pan to a wire rack to cool completely. Using the parchment sling as an aide, transfer to a cutting board and cut into squares. Dust with confectioners sugar if using. Serve brownies or store in an airtight container in the fridge for up to one week.